Lemon Poppy Seed Pound Cake

Friday, July 6, 2012

Stuffed Pork Chops

source: www.allrecipes.com

I had this pack of gorgeous thick pork chops and wanted to try stuffing them.  I thought they turned out really well and was a nice change from the same old, same old.  Not hard at all.  (pictured with Artichoke Risotto)


  • 4 thick cut pork chops
  • 1 cup dry bread crumbs
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 5 tablespoons melted butter, divided
  • 1 small yellow onion, chopped
  • 2 tablespoons dried parsley
  • 1 cup beef broth


  1. Make slits in pork chops to form a pocket in fat end. 

  1. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. 

  1. Stuff chops generously and skewer shut with toothpicks.

  1. Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side.

  1.  Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving. (I actually placed them into a baking pan with the broth at this point and stuck them in the oven with foil because I didn't have time to watch it. 350 for about 30 to 40 min. )

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